What is Ethyl Vanillin?
Synthetic flavoring agent ethyl vanillin has the distinct perfume of vanillin and is crystalline powder that ranges in color from white to slightly yellow. It smells like delicious chocolate. It is widely used in flavoring, cosmetics, food additives, medicine, and other industries because it is essentially non-toxic.
There are three main methods for the preparation of ethyl vanillin:
1. Chemical synthesis: The hydroxyl group in vanillin is converted into ethyl vanillin by reaction with ethanol or ethylating agents. Catalysts and the regulation of reaction parameters like pressure and temperature are typically used in this process. This method can effectively manufacture ethyl vanillin and is ideal for large-scale production.
2. Natural extraction method: First, vanillin is extracted from vanilla beans and then ethylated. This method depends on the quality and supply of natural raw materials. This process is relatively complex and costly, and is mainly used in the high-end market.
3. Biosynthesis: Vanillin or its precursor is converted into ethyl vanillin by microbial fermentation or enzyme-catalyzed reaction. This method is more environmentally friendly, but it is currently rarely used in industrial production and is mainly used in the research and development stage.
Related parameters:
| ITEMS | UNIT | STANDARD |
| Assay(on the dried basis) | % | ≥99.90 % |
| Melting Range | ℃ | 76-78 |
| Loss on Drying | % | ≤0.5 |
| Residue on ignition | % | ≤0.05 |
| Heavy Metals(Pb) | % | ≤0.001 |
| Arsenic | % | ≤0.0003 |
| Solubility | % | 1g in 100 ML water (50℃) or 5 ML 95% ethanol |
Recommended dosage:
| Food name | Maximum usage(g/kg) |
| Ice cream | 0.1-0.3 g/kg |
| Cake | 0.05-0.2 g/kg |
| Chocolate | 0.1-0.2 g/kg |
| Cream | 0.1-0.3 g/kg |
| Candy | 0.1-0.3 g/kg |
| Flavored milk | 0.1-0.2 g/kg |
| Cheese | 0.05-0.1 g/kg |
| Cake | 0.05-0.2 g/kg |
| Jelly | 0.05-0.1 g/kg |
| Salad dressing | 0.05-0.1 g/kg |
| Fruit drinks | 0.02-0.05 g/kg |
| Bake mix | 0.05-0.2 g/kg |
| Sauce | 0.05-0.1 g/kg |
| Canned food | 0.02-0.05 g/kg |
Ethyl Vanillin has a wide range of uses
1. Enhance the flavor: Ethyl vanillin is a powerful flavor enhancer that can significantly enhance the vanilla flavor of food. It can produce a strong vanilla flavor at low concentrations and is widely used in desserts such as ice cream, biscuits, and cakes.
2. Improve the flavor: It can adjust and improve the flavor of food, making it richer and more coordinated. The rich flavor of ethyl vanillin can balance and mask the taste of other ingredients, and enhance the overall taste of foods such as chocolate, candy, and cream.
3. Mask bad odors: Ethyl vanillin has the function of masking and neutralizing bad odors in food. It can effectively mask the odor of food raw materials or bad odors generated during processing, and is often used in condiments and ready-to-eat foods.
4. Provide a natural flavor experience: As a powerful substitute for vanilla, ethyl vanillin can simulate the flavor of natural vanilla and provide a flavor experience close to natural vanilla, which is suitable for high-end foods and beverages.
5. Strong stability: It has good chemical stability in various foods and beverages, and can maintain the stability of the flavor during long-term storage, making it suitable for products with long shelf life, such as instant coffee and frozen desserts.
User asked question:
Q: What distinguishes ethyl vanillin from vanillin?
A: Vanillin and ethyl vanillin are both vanilla flavor compounds, but they differ in flavor intensity and application. Vanillin pairs well with a wide range of dishes and drinks and has a subtle vanilla taste.
Ethyl vanillin has a stronger vanilla flavor and is suitable for high-end products that require a strong vanilla flavor, and is often used to mask the off-flavor of other ingredients. Ethyl vanillin has a higher flavor concentration, but the cost is relatively high.
